A starter for 4p is often a perfect portion for 2 as a complete meal.
In the last edition of Delicious.nl Merijn Tol, a cookbook writer, presents her new book. The Iraqi labneh with eggplant inspires me for my version,because sadly enough I can’t find every single ingredient.
For 2p, slice 2 large eggplants in wedges of 1,5 cm thickness. Brush olive oil on both sides. Spread on an oven tray covered with baking paper. Bake in the oven at 200° for 20 min. After 20 minutes, turn. Add 4 chopped garlic cloves, pepper, salt and 2 teaspoons of ground fenugreek. Bake for another 20 minutes. Finish with a mixture of the zeste of 1 untreated orange and 1,5 table spoons of olive oil. Allow to marinate in the hot oven for at least 15 minutes more.
Chop 1 large coeur de boeuf tomato in small cubes. Instead of making labneh myself, I use some delicious local fresh ricotta. Season 400 grams of ricotta with pepper and salt. Spread on a large dish. Spread the eggplant and the remaining marinate on the ricotta. Finish with the tomato, 1 table spoon of ground and roasted pistachio and chopped wild fennel.
The nigella crackers are awesome with the eggplant dish. Bake them while using the oven for the eggplant. For the dough, mix 160 grams of semolina, 1,5 teaspoons of bruised ( in the mortar) fennel seeds, 1,5 teaspoons of bruised anise seeds, 50 grams of white sesame seeds, 10 grams of nigella seeds, 1/2- 3/4 teaspoon of salt, 1/2 teaspoon of baking powder, 1,5 table spoons of olive oil and 100 ml of water. Knead until the dough is consistent. Create cookies of 0.5 cm thickness by slicing the cilinder of dough, or use a rolling pin and create different shaped cookies. Put them on another tray covered with baking paper. Bake in the same oven, for 15 minutes, until crispy and slightly brown ( turn halfway). Cool down. Serve the crackers with the eggplant dish.